Pudina Paratha (Mint Paratha)
This north Indian style pudina paratha or mint paratha is made by stuffing mint and a few aromatic spices into the folds of a flaky, crispy whole wheat flatbread.
Servings: 12 pudina parathas
Calories: 145kcal
Equipment
- Large bowl (or stand mixer)
- Cast iron griddle (tava, or nonstick griddle)
Ingredients
For the dough
- 2 cups whole wheat atta flour (use this, available at Indian stores and online, if possible. If you can't find it, regular whole wheat flour or white whole wheat flour will work.)
- ½ cup mint leaves (tightly packed. Chop finely)
- 1 teaspoon carom seeds (ajwain)
- 1 tablespoon avocado oil or any neutral oil
- Salt to taste
For the mint stuffing
- ¾ cup mint leaves (tightly packed)
- 2 green chili peppers (deseed if sensitive to heat, or use less. Jalapeno or serrano peppers or any spicy green pepper will work here)
- Juice of 1 lemon
- 2 tablespoons avocado oil or any neutral oil
- Salt to taste
Instructions
Make the dough
- Place all the dough ingredients in a large bowl or the bowl of a stand mixer. If you are new to this you might want to do this by hand the first few times so you get a better feel for the dough and the correct texture.
- Rub the flour into the oil using your fingertips so you get a grainy texture. This will help make the flatbread flakier. Now slowly trickle the water into the flour and knead until a stiff but smooth and pliable dough forms. If using a stand mixer knead for 2-3 minutes on medium speed once the dough comes together. Take care not to overmoisten the dough because a soft dough will be difficult to roll out. I usually need about a cup to a cup and a half water depending on the weather.
- Place the dough in an airtight container and set aside while you make the mint stuffing.
Make the mint stuffing
- Place all the ingredients for the stuffing in a blender bowl and blitz until a coarse, pesto-like paste forms. Set aside.
Cook the parathas
- Divide the dough into 12 equal-sized pieces. Roll each into a smooth ball. Cover with a cloth towel.
- Take one ball of dough and dust it with flour. Roll it into a large round, about 10 inches in diameter.
- Using a brush or spoon, scoop out about a teaspoon of the mint stuffing and brush it all over the surface of the rolled out paratha.
- Now lift one edge of the paratha and fold it over itself, the way you would if you were making a pleated paper fan. Continue doing this until you've got a long strip. Pinch the edges to seal them.
- Beginning at one end, coil the strip into a tight circle. Tuck the other end under the circle and pinch to seal.
- Dust the circle of dough with flour and gently roll it into a paratha no more than 5 inches in diameter. The paratha should be fairly thick. If you make it too thin you won't get the flaky layers.
- Roast the paratha on a hot cast iron griddle or non-stick griddle until golden-brown spots appear on both sides. Brush with oil or cooking spray.
- Stack the cooked parathas as soon as they come off the griddle on a plate, wrapped in a cloth towel or napkin. Keep them wrapped until ready to serve. Before serving, pick each paratha between both hands and lightly push it inward to crush it, separating the layers. Ideally most Indian flatbreads, including pudina paratha, should be eaten right after you make them, but you can store leftovers effectively. See storage instructions below.
Nutrition
Serving: 1pudina paratha | Calories: 145kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 165mg | Fiber: 1g | Vitamin A: 199IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg